- 2 cups cooked brown rice (long grain brown rice is best)
- 16 oz. mushrooms, washed, thickly sliced, slices cut in half
- 2 tsp. + 1 tsp. olive oil (or more, depending on your pan)
- 1 onion, diced into small pieces
- 2 tsp. ground thyme
- 1/2 tsp. ground poultry seasoning (see note after the recipe if you don't have it)
- salt and fresh ground black pepper to taste
- 1 1/2 - 2 cups diced leftover turkey or chicken, cut in 1/2 inch dice
- 1/2 cup turkey stock or chicken stock
- 1/2 cup sour cream
- 1/2 cup coarsely grated parmesan cheese
- 1 cup + 1 cup grated cheese
- Cook brown rice following package directions or using a rice cooker and let cool. Preheat oven to 375F/190C.
- Wash mushrooms and spin dry or dry with paper towels. Cut mushrooms into thick slices, then cut slices in half. Heat 2 tsp. olive oil in heavy non-stick pan and saute mushrooms until they're starting to brown and all liquid has evaporated. Remove onions to a dish.
- In same frying pan, add 1 tsp. more olive oil and heat, then add onions and saute 3-4 minutes until onions are softened. Add thyme, ground poultry seasoning, salt, and pepper, and saute about 2 minutes more.
- While onions cook, dice leftover turkey or chicken into 1/2 inch pieces.
- Add mushrooms and diced turkey into pan with the onion-herb mixture, and stir to combine. Add rice and gently stir until all the meat and vegetables are evenly distributed in the rice.
- In a small bowl, whisk together sour cream and chicken stock, then stir in coarsely grated parmesan cheese and 1 cup grated low-fat cheese.
- Gently stir the sour cream mixture into the rice mixture.
- Spray a 2 quart casserole dish with non-stick spray or olive oil. (I'd use a relatively flat dish without a lid for this casserole.)
- Spoon rice mixture into the casserole dish and press down to evenly distribute.
- Bake for 25 minutes, or until casserole is slightly bubbling and barely starting to brown.
- Sprinkle with second cup of grated low-fat cheese and bake about 15 minutes more, or until cheese is melted and lightly browned. Serve hot.
- (Note about poultry seasoning: My poultry seasoning has sage, white pepper, red and green bell pepper, lemon peel, savory, rosemary, dill weed, allspice, thyme, marjoram, and ginger. If you don't have it, just use a pinch of what you have.)
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